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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 6 |
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Directions: One by one, grip the artichokes by the stalk and strike against the work surface to open them without breaking off the leaves. Cut off the stalks, wash in cold water and drain. Arrange a layer of artichokes in a large bowl. Season well and sprinkle generously with vinegar, then add a little lemon juice and a trickle of oil. Repeat the process until all the artichokes are in the marinade. Leave to marinate for 8 hours, stirring occasionally with a long wooden spoon. When marinated, grill the artichokes over charcoal or hardwood, basting them with the marinade. Serve very hot, two to a plate, in a 'sitting position' with the leaves pointing upwards.
Buen Provecho!
Contributor: Recetas con angel by Caty Juan de Corral
| Ingredients:
12 large young artichokes
1 1/2 Cup(s) sherry wine vinegar
1/2 Cup(s) of lemon juice
1 Cup(s) of olive oil |
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